Kasseri Cheese vs. Halloumi

Kasseri and halloumi are two popular varieties of cheese, often used for grilling, frying, or eating raw.

Both originating from the Mediterranean region, they have some similarities but also key differences that impact their flavor, texture, and best uses.

What is Kasseri Cheese?

Kasseri is a traditional Greek and Turkish cheese made from a blend of sheep's and goat's milk. The ratio of sheep to goat milk can vary, but goat milk typically does not exceed 20%.

It has a semi-hard texture that is elastic when fresh but becomes firmer and less elastic as it ages. Kasseri is aged for at least 4 months which gives it a distinctive tangy, mildly salty flavor.

Some key characteristics of kasseri cheese:

• Origin: Greece, Turkey
• Milk: Sheep, goat (up to 20% goat)
• Texture: Semi-hard, smooth, elastic
• Flavor: Tangy, mildly salty
• Aging: A minimum of 4 months
• Melting: Melts well
• Color: Pale yellow

Kasseri has some important nutritional components:

It’s a good source of protein and calcium but can also be high in sodium and saturated fat, so it’s best consumed in moderation.

Key Takeaway: Kasseri is a semi-hard Greek/Turkish cheese made from sheep & goat milk with a tangy, mildly salty flavor.

What is Halloumi Cheese?

Halloumi is a semi-hard, unripened cheese that originated in Cyprus. It's traditionally made from a blend of goat and sheep milk, sometimes with the addition of cow's milk.

What makes halloumi unique is its high melting point, which allows it to keep its shape when cooked at high temperatures. This makes it perfect for grilling, pan frying, or eating raw.

Here are some key halloumi cheese characteristics:

• Origin: Cyprus
• Milk: Goat, sheep, sometimes cow
• Texture: Semi-hard, rubbery, squeaky
• Flavor: Salty, tangy, creamy
• Melting: Very high melting point
• Color: White
• Uses: Grilling, frying, in salads

An 80 gram serving of halloumi provides:

So it’s high in protein and calcium but also relatively high in sodium and saturated fat.

Key Takeaway: Halloumi is a Cypriot semi-hard cheese with a high melting point, made from goat & sheep milk ideal for grilling/frying.

How is Kasseri Cheese Made?

Kasseri starts by blending sheep and goat milk, with the goat milk not exceeding 20% of the total. The milk is pasteurized and then rennet is added to help it curdle.

The curds are cut up, cooked, drained and pressed. Then the cheese is shaped, salted, and aged for at least 4 months to develop tangy, salty notes and its distinctive smooth yet elastic texture.

Key Takeaway: Kasseri uses a blend sheep & goat milk that's curdled, cooked, pressed then aged for its unique flavor & texture.

How is Halloumi Cheese Made?

Halloumi cheese also starts with blending sheep and goat milk. The milk curdles naturally due to its high protein content. The curds are placed in cheesecloth, separated from the whey and shaped into blocks. They are then boiled in a salted whey or brine solution, which increases the melting point.

Afterwards, the blocks get re-shaped by hand into their final flattened shape with wrinkled sides that are characteristic of halloumi. This gives the cheese its rubbery, chewy consistency that stands up to heat.

Key Takeaway: Halloumi curds are cooked then hand shaped after boiling in salted whey to increase melting point & achieve its distinct texture.

Kasseri Cheese vs Halloumi: Key Differences

While kasseri and halloumi share some similarities, they have several important differences:

In summary:

• Kasseri has a smoother, elastic texture and tangy yet mild flavor. It melts readily when heated.
• Halloumi is rubbery, squeaky, and very salty. It has a high melting point so holds its shape during cooking.

So while both cheeses work well for cooking applications, halloumi is uniquely suited to direct high-heat cooking like grilling and pan frying. Kasseri melts smoothly so works better in baked dishes or sandwiches.

What Does Kasseri Cheese Taste Like?

The flavor of kasseri is often described as tangy or mildly tart yet smooth. It has a subtle nuttiness with undertones of olive oil from the sheep and goat milk used to produce it. Fresh kasseri is mildly salty while longer-aged versions take on a sharper, more pungent taste.

When melted, the tangy notes shine through along with lightly buttery flavors from the milk fat present in this semi-hard cheese. It finishes clean without strong lingering flavors.

So in terms of taste, kasseri offers a bright tangy flavor with smooth nutty and olive oil nuances. It lacks the strong salty punch of halloumi but provides a more complex flavor profile.

What Does Halloumi Cheese Taste Like?

In terms of taste, halloumi cheese is best described as salty with a creamy, milky undertone. The saltiness comes from the brining process used in production which gives this cheese its trademark salty hit.

There are also subtle grassy, vegetal notes that come through from the blended sheep and goat milk used to make this cheese. When cooked, halloumi takes on rich, caramelized flavors especially around the crisp exterior edges.

So halloumi’s stand-out flavors are predominantly salty and creamy, followed by subtle grassy goat/sheep milk flavors. It lacks the tangy tartness of kasseri but makes up for it with a much saltier overall flavor profile.

Nutrition Comparison

Here is a nutritional comparison between 1 ounce servings of kasseri and halloumi cheese:

Key differences:

• Halloumi is much higher in calories and fat since it’s made from a richer milk blend
• Kasseri has a wide range of sodium from 280 to 1000mg depending on aging
• Halloumi provides more protein and calcium per serving
• Both should be eaten in moderation due to high saturated fat

So while they’re both nutritious options, halloumi packs more calories and fat into each ounce. Kasseri offers great protein and calcium too but watch sodium levels based on variety.

Best Uses for Kasseri Cheese

Thanks to its smooth, tangy flavor and ability to melt, kasseri is highly versatile:

• Kasseropita (Greek filo pie with kasseri)
• Cheese spreads
• Omelets or scrambled eggs
• Pasta bakes like lasagna
• Grilled cheese sandwiches
• Pizza
• Table cheese with bread or fruit

Since kasseri softens readily when heated, it works beautifully in any baked dish or preparation calling for melted cheese like casseroles, dips, and sandwiches.

It also makes a nice addition to cheese boards since it pairs well with fruits, nuts, olives, and wines.

Best Uses for Halloumi Cheese

Halloumi’s incredibly high melting point makes it perfect for:

• Grilling
• Pan/deep frying
• Skewers
• Adding to salads
• Snacking

Because halloumi holds its shape beautifully, it also shines when used:

• In place of meat in wraps and sandwiches
• As the protein on fresh vegetable/grain bowls
• Served with watermelon or cantaloupe
• Roasted or baked instead of other cheeses

In terms of cheese boards, halloumi stands up well to other strong flavors like olives, nuts, cured meats etc. Its distinctive salty flavor profile helps balance out sweet fruits and dessert wines as well.

Good Substitutes

For Kasseri:

• Mozzarella - Similar soft, melty texture
• Provolone - Melts well, tangy flavor
• Caciocavallo - Texture and tang similar to kasseri
• Kefalotyri - Also sheep/goat blend but denser

For Halloumi:

• Paneer - Holds shape when cooked, squeaky texture
• Queso para Friar - Withstands high heat, salty like halloumi
• Ricotta Salata - Firm texture, salty flavor
• Gruyere/Emmental - Comparable salty punch

Mozzarella or provolone melt softly like kasseri for dishes where you want that characteristic. Caciocavallo mimics the tangy flavor while kefalotyri offers a denser alternative.

For halloumi's high melt point, substitute paneer or queso para friar. Ricotta salata provides similar firmness, and Gruyere/Emmental swaps in with a salty bite.

Which is Better: Kasseri or Halloumi?

Whether kasseri or halloumi is “better” really depends on the dish and your personal taste preferences:

Kasseri pros

• More complex, tangy flavor
• Lower in fat than halloumi
• Melts smoothly for dishes like pizza or baked pasta

Halloumi pros

• Distinctive salty flavor stands out
• Holds shape beautifully when fried or grilled
• Higher protein and calcium than kasseri

For most cooked applications, halloumi’s incredible heat resistance makes it the best choice if you’ll be frying, grilling or broiling. You get delicious caramelized, crispy halloumi that maintains its salty flavor.

However, if you’ll be baking something or want cheese to melt over a hot dish, kasseri is superior. Its creamy, tangy notes shine through when melted. Kasseri also provides a less salty, more complex flavor for eating raw.

At the end of the day, it comes down to the unique flavors and textures you want to achieve. Both kasseri and halloumi have their strong suits!

FAQs

Is kasseri better than halloumi?

There is no definitively “better” choice between kasseri and halloumi. Kasseri offers a tangier, more complex flavor that melts smoothly when cooked. Halloumi has a far superior high melting point to achieve a crispy, salty exterior and gooey interior when fried or grilled. So it depends whether you value taste complexity vs the ability to stand up to extreme heat.

Can you grill kasseri cheese?

Yes, kasseri cheese can be grilled although it doesn’t have quite as high of a melting point as halloumi. Make sure to grill kasseri quickly over high heat. Flip it halfway through just until softened and lightly browned but not completely melted. It will turn soft and elastic on the grates with a nice char.

What is the difference between halloumi and saganaki?

Both halloumi and saganaki can be used to make the popular Greek fried cheese dish. The main difference is that saganaki starts out as a firm, brined cheese like kefalograviera before getting pan fried. Halloumi differs in that it’s a fresh cheese with very high heat resistance so it holds its shape beautifully when fried or grilled.

Is kasseri cheese healthy?

Like most cheeses, kasseri is high in beneficial calcium and protein but also contains saturated fat and sodium that should be consumed in moderation. Compared to other cheeses, kasseri is lower in total fat and calories than many varieties. Just be mindful of sodium levels if you choose longer-aged versions. Overall, it can be part of healthy diet in reasonable amounts.

Conclusion

While kasseri and halloumi share common Mediterranean origins and uses as cooking cheeses, they have very distinct textures, flavors and melt abilities.

Kasseri has a bright tangy, olive oil-kissed flavor that turns beautifully creamy when melted.

Halloumi is prized for its resistance to insane heat, maintaining a rubbery shape encasing a molten interior, all backed by salty sheep and goat milk flavors.